INSPECTION REPORT Health Protection PKUR-CHVNRV

PREMISES NAME Pho Stanley Restaurant		Tel: (604) 594-1933 Fax:
PREMISES ADDRESS 11184 84th Ave Delta, BC V4C 2K4		INSPECTION DATE September 2, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) David Douglas		NEXT INSPECTION DATE October 12, 2022
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # PKUR-CHUS52 of Sep-01-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temperature dishwasher registered at 45 C on utensil surface during final rinse cycle. Dishwasher was ran five times. This is a repeat violation. Correction: Ensure high temperature dishwasher reaches 71 C on utensil surface during final rinse cycle. Repair/replace dishwasher immediately.

Comments

Follow-up inspection High temperature dishwasher registered at 74 C (minimum required 71 C) on utensil surface during final rinse cycle - good. Heating element was replaced. Maximum registering thermometer has been obtained. Ensure temperature is checked at least daily and recorded. Discussed hot holding requirements (must be kept at or above 60 C). Discussed glove use and uniform policy - staff to be educated on establishment's glove use and uniform policy at staff meeting. Signage to be posted on proper thawing methods. Effort has been made to clean and sanitize the facility. Majority of pest droppings have been cleaned up (a few areas have been missed) and pest control services are in place. Facility should be inspected for rodent droppings every morning. Fill in all holes and remove all unused items and equipment. Sanitize all surfaces prior to use. Second operator has registered for FOODSAFE Level 1 training now. In the operator's absence, one person on-site must have FOODSAFE Level 1 training or equivalent. Recommend more than just one person be trained. Shelving in dry storage to be replaced in the next 2 weeks. Refer to Report #PKURCHUS52 for details on all actions required.